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Topic: This is a new one (Read 982 times)

Ok I had an appointment cancel today so I figured it was a perfect opportunity to brew my 80/- that I didn't get to this weekend. Went ahead with a single decoction to mashout and a 1G of first runnings kettle carmelization (simple grain bill: 97% Eng. Pale Ale, 3% roasted barley), and I think the decoction gave me rockstar efficiency again on the BIAB. I calculated @ 84%.

Anyway, I had to add water volume to the kettle to maintain my BU:GU ratio, and had about a half gallon of extra wort. I thought it would be a great simple way to get my 3711 French Saison started. Pitched a non-swollen smack pack into 1.5L or so of 1.055 80/-, thinking it was not hoppy, and relatively session strength, with some trub for yeast nutrient.

Not seeing much activity 3+ hours later, usually I see a big krausen in an hour or so.

So, a n00b like question from me: I am hoping this starter will still start, but could it be that its a dextrinous malt (mashed around 158*), or higher gravity, or did I perhaps ruin my precious French Saison Yeast?? Blah!

Anyway, I had to add water volume to the kettle to maintain my BU:GU ratio, and had about a half gallon of extra wort. I thought it would be a great simple way to get my 3711 French Saison started. Pitched a non-swollen smack pack into 1.5L or so of 1.055 80/-, thinking it was not hoppy, and relatively session strength, with some trub for yeast nutrient.

Agree with those who said just give it some more time.

In the future, you might want to dilute that wort as 1.055 is higher than recommended for a starter. It's usually recommended that starter wort be between 1.030 and 1.040.